Stuffed Peppers x 2 (Mexican Style vs. Italian Style)

Pin It Me: Want stuffed peppers for dinner?
Paul:  What kind?
Me: Mexican style.
Paul:  What would be in it?
Me: Ground beef, rice, beans, spices.. etc.
Paul: eh, I would rather an Italian style, with melted fresh mozzarella on top.
Me: That could be good, but I don't know if that would be as good.
Paul: How about we make both and have a showdown.
Me: You are on. 

Since it was a typical winter weekend in Brussels (ie: one where we don't leave the house, with the exception of the grocery store and the laundromat), we had some time to get creative and make this dinner post.  Normally, we wouldn't do such "crazy" things, but it was a Saturday night and we were up for getting our hands dirty.  A Stuffed Pepper Showdown.  The judges, Paul and me.  Hopefully we can get passed all biases, and avoid an actual showdown.  We are a little competitive (it goes back to when we were in school together).

So we went to the grocery store for the necessities, then we got down to business.
Look at the fresh produce.  I can't wait to start our mini garden.  One thing I love about Belgium, is the fresh herb plants you can buy at the grocery store for 1.39 Euro/each.  It's cheaper than buying the herbs already cut and obviously you can get more than one use out of each.  

Mexican

Italian

 Start by chopping veggies.  For Mexican:  half of a small onion, 4 cherry tomatoes, 1 clove garlic, and shred some cheddar (a Mexican blend or Pepper Jack would be better, but I have to take what I can get living in Belgium).  For Italian:  3/4 cup zucchini, half of a small onion, 4 cherry tomatoes, 1 clove of garlic, and a few slices of fresh mozzarella (buffalo, if you have it!).

Halve the peppers and de seed, but leave the stem on, to create a nice big boat (just cut out the inside gunk).  Steam with cover on until softened a bit, about 8 minutes.

Start browning ground beef, with onions and garlic. For Italian: add chopped zuch.  Also, you can start to preheat your oven.

Now, for the Mexican filling.  See Italian filling below, but for ease of reading (or use, if anyone actually made a recipe!), I will show the filling one at a time from this point forward.

Once meat is browned, reduce heat.  Add cooked rice, black beans, can of tomato sauce, and spices.  Salt & pepper to taste.  Mix.

  Add cilantro and cherry tomatoes.  Mix. Voila, Mexican filling finito!


Italian filling: (I don't have as many step by step photos here, as things were getting a little chaotic!  I may have bit off a little more than I could chew, as a beginner food blogger and cooker in general.  But, it's the ending result that matters, right?)
Once meet is browned, reduce heat.  Add orzo, tomato sauce, oregano and Italian seasoning blend.  Salt and pepper to taste.  (side note: What's missing in our recipe?  Add a quarter-half cup of red wine if you got it!  During the taste test, we both agreed that that would have added a nice flavor to the end result.)

Add cherry tomatoes, and roughly torn fresh basil.  Voila, Italian filling finito!

Now for stuffing!  This step is pretty self explanatory.  

 Line peppers in baking dish, and fill with Mexican, Italian, or both filling (side note: skip the green pepper, I don't think they are meant for stuffing after trying our experiment).

Top with cheese, and put in oven for about 20 minutes. (next time: no red mat... looks awful!)

Once cheese is nice and melted, remove from oven.  Garnish and serve.  YUM.  Definitely will add to our book of recipes, Mexican as is (or maybe with some shredded chicken) and Italian with the tweaks mentioned in the recipe.

Mexican:  serves 4-5

Ingredients: I have doubled what I used, in order to make a full recipe of Mexican Style Stuffed Peppers.

3 red bell peppers

3/4 pound ground beef

1/2 cup (uncooked) brown rice cooked

1 small onion

2 cloves garlic

can of black beans, rinsed

14 oz. plain tomato sauce (no flavor added) 

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

Sea salt and freshly ground pepper

fresh cilantro

a cup of shredded cheese

for garnish:

Lime

Cilantro

Directions: 

Preheat oven to 400.  Slice in half and de-seed peppers (leaving stem to make larger boat, but cutting inside gunk out).  Begin steaming peppers over boiling water until softened a little, about 8 minutes).  Dice onions and garlic.  Cut 10 leaves of cilantro and wash.  Chop tomatoes.  

Begin browning ground beef with onions and garlic.  Once browned, reduce heat.  Add cooked rice, black beans, tomato sauce, cumin, chili powder, and ground coriander.  Salt & Pepper to taste.  Mix.  Add cherry tomatoes and cilantro. 

Line peppers in a baking dish and fill with the filling.  Sprinkle cheese on top.  Bake in oven for about 20 minutes.  

Serving Suggestion:

Tortilla chips

Lime

Cilantro

Bon Appetit! 

again, must get rid of the red mat. 

Italian:  serves 4-5

Ingredients: I have doubled what I used, in order to make a full recipe of Italian Style Stuffed Peppers.

3 red bell peppers

3/4 pound ground beef

1/2 cup (uncooked) orzo cooked

1 small onion

2 cloves garlic

1 and 1/4 cup zucchini

14 oz. plain tomato sauce (no flavor added) 

1/2 teaspoon oregano

1/2 teaspoon Italian seasoning 

1/2 cup red wine

Sea salt and freshly ground pepper

fresh basil

6 slices of fresh mozzarella

for garnish:
Fresh Basil
Drizzle of a good Balsamic Vinegar and E.V.O.O. if desired

Directions: 

Preheat oven to 400.  Slice in half and de-seed eppers (leaving stem to make larger boat, but cutting inside gunk out).  Begin steaming peppers over boiling water until softened a little, about 8 minutes).  Dice onions and garlic.  Cut 10 leaves of basil and wash.  Chop tomatoes.  

Begin browning ground beef with onions, garlic.  Add zucchini after a minute or so.  Once browned, reduce heat.  Add cooked orzo, tomato sauce, oregano, Italian seasoning and 1/2 cup red wine.  Salt & Pepper to taste.  Mix.  Add cherry tomatoes and fresh basil. 

Line peppers in a baking dish and fill with the filling. Put one slice of fresh mozzarella over each pepper.  Bake in oven for about 20 minutes.  

Serving Suggestion:

Garlic bread 

Bon Appetit!

 

So which was the winner you are wondering?  Both, were so great, try them and see for yourself!

J.K.  Mexican won by a unanimous vote.  (Women are always right.  But good idea, Paul!) 

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